Crock Pot Turkey Breast
by Sommer Collier — on Oct 26, 2026 
Who says turkey is just for Thanksgiving? My crock pot turkey breast recipe makes it easy to feed a small gathering any time of year, without roasting an entire giant bird. I coat a boneless breast with poultry seasoning and salt, pop it in the slow cooker, and a few hours later it’s tender, juicy, and ready to slice.
I’ve never understood why people tend to think about turkey only during the holidays. It can be as flavorful and juicy as chicken… When cooked properly, of course. Not to brag (well ok, maybe a little bit) but I will say that I’m a master at making a beautifully tender, juicy, golden-brown turkey for any and all occasions. My secret is I use a terrific homemade tried-and-true turkey brine recipe that infuses the meat with iconic Thanksgiving flavors (think thyme, rosemary, and garlic) deep into the meat. However, I’ve found that whether or not I use the brine, cooking a boneless turkey breast with similar spices in the crock pot is practically guaranteed to turn out perfectly moist and delicious! The slow cooking process locks in those flavors and juiciness so the turkey is fork-tender, and never dry or tough or bland. And because my recipe uses only the breast it’s much more convenient for smaller gatherings, or even just a weeknight or weekend meal!
Table of Contents
Sommer’s Recipe Highlights
No-Fail Slow Cooker Recipe – If you’ve ever made a whole turkey you know it’s not exactly a breeze to prepare before roasting. (My easy deep fried turkey recipe still requires a good bit of prep work.) But even if you choose to brine the breast ahead of time this is a quintessential dump-and-go-style crock pot recipe… I add the broth and the turkey breast in the crock, coat it with spice, place on the lid and then as they say, set it and forget!
When Less is Best – The average whole turkey is about 12-16 pounds, enough for 8-12 people. I can’t count the number of times I’ve made the mistake of cooking a large bird for only a handful of people! This recipe makes a more modest 6 servings, perfect for a smaller Thanksgiving and Christmas dinners.
Great Meal Prep – You have two options here: let they turkey cook for tonight and save leftovers. Or prepare slow cooker turkey breast intentionally to only make other recipes for the week, like sandwiches and stews. The cooked turkey is also terrific to freeze!
Help With Protein Goals – If you’re trying to eat more protein, my crockpot turkey breast is a handy thing to have in the fridge. Turkey breast packs plenty of lean protein into a small serving (about 24 grams per 30z!), and having it already cooked makes lunch a whole lot easier. I can add a few slices to a salad, tuck them into a sandwich, or eat them with leftover veggies. No need to cook something from scratch every time!
Key Ingredients and Tips
- Boneless turkey breast – I use a 3-lb Butterball boneless turkey breast. I have tried this recipe with other sizes and types of turkey, and this is my favorite… 3 pounds is the perfect size, and Butterball turkeys are always easy to cook perfectly. That said, a bone-in turkey breast with skin works just as well if that’s what you can find. I pop it right into the crockpot and follow the same steps in the recipe below. I leave the bone in while it cooks for a little extra flavor, then cut the breast meat away from the bone before slicing. (Notice, I’m showing both in the images below.)
- Water or Broth – I only use 1 cup of water or broth, which is enough to help create a moist cooking environment without turning this into a turkey soup recipe. I prefer chicken broth for an extra boost of savory flavor.
- Seasonings – I use poultry seasoning that is packed with Thanksgiving-y flavors like sage, thyme, and nutmeg, and a bit of salt to season the turkey breast. However, skip the salt if you’re brining the turkey first. There is already plenty of salt in the brine!
Equipment Notes – I recommend using a probe meat thermometer to monitor the internal temperature of the turkey breast. It’s not totally necessary; however, an internal meat thermometer does make it much easier to tell when the boneless turkey breast is done in the crock pot.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Brine, Maybe – As I shared above you have the option to brine the turkey breast before cooking. Because I’m using only the breast, I only brine the bird for 4-12 hours in advance. So plan your timeline accordingly!
Prep – I start by getting out my large 6-quart crock pot and pour in the broth (or water). Then I remove the turkey breast from the packaging but don’t cut it out of the netting. The net helps the turkey stay in a nice thick shape, so I keep it on until the very end of the recipe when I’m ready to slice. Go ahead and toss out the gravy packet.
I use a clean towel to pat the turkey dry as much as possible so the seasonings can better stick to the skin. Then I mix together the salt and poultry season in a small dish… Unless I brine the bird first, in which can I leave out the salt.
Probe It – Next, I place the coated breast in the crock and insert the meat thermometer as deep into the middle as I can. You want it to be in the thickest part to get the most accurate reading. It also needs to be in there enough that the slow cooker lid still fits well.
Cover and Cook – Now I place the on the crock pot lid to cover the turkey breast. Cook it on LOW for 4-6 hours. Yes that’s right, please don’t try to cook turkey on high or you run the risk of drying it out… Low and slow is what makes the meat so phenomenally moist!
Rest and Broil, Maybe – I know the turkey is done when the internal temp reaches 165 degrees. Now I carefully remove it from the crock and place it on a cutting board to rest for at least 10 minutes. The juices condense in the turkey as it cooks, and resting allows time for that moisture to evenly distribute throughout the meat again. This step is crucial when cooking a boneless turkey breast in a crock pot, so don’t rush and slice into it too soon.
Then I cut off and discard the net. Want to get that lightly crisp skin like a traditional oven roasted turkey? Now is when you place the cooked turkey breast on a baking sheet or in a shallow roasting pan, and pop it under the broiler in the oven. 2-5 minutes of broiling ought to do it, but keep a close eye on it to make sure the skin doesn’t burn. This can happen quicker than you might think!
Slice and Serve – I suggest slicing the turkey breast against the grain to keep as much juiciness as possible in there… See those lines running through the meat, almost like tree bark? Cut the meat in perpendicular lines across.
Serving Suggestions
I tend to keep some holiday dishes on the more traditional side, like my 5-star mashed potatoes and turkey gravy recipes. But often I like to add my own little, shall we say, spicy perspective and change things up with less-common sides…
If there aren’t a ton of leftovers we’ll usually make sandwiches and wraps. However, if I wind up with plenty, or if I want to make crock pot turkey breast specifically for the leftovers, I’ll use those tender pieces of lean turkey to make other recipes…
Storage Notes
Cooked turkey sealed well will stay fresh in the fridge for up to 5-7 days. Remember if you use the leftovers to make other dishes, like pot pie and soup, those will only keep well for another 2-3 days.
Turkey is also terrific to freeze, in large sections or carved into slices. Either way, let the meat cool completely, then wrap in plastic in and seal it up in a ziploc freezer bag. The turkey will keep well for up to 3 months and easily thaws in the fridge overnight.
Frequently Asked Questions
Absolutely, you can. The meat needs to reach 165 degrees, which should take no more than 4-6 hours. Sure you can keep cooking it a bit longer if the temp isn’t quite there after 6 hours. Anything over 7 hours and the meat is likely to overcook and become rubbery.
Nope, don’t do that! Basting requires opening the lid again and again, and you definitely want to avoid doing that. Each time the slow cooker opens it requires more time for the crock to come back to just the right cooking temperature. Ideally, you only open it once at the end of cooking.
But don’t worry, the broth and the moisture released from the boneless turkey breast in the crock pot keeps the meat extra juicy, no basting needed.
If you’re using only a 2-pound breast for roughly 4 servings, I recommend cooking the turkey for only 3-4 hours. However, if your boneless turkey breast is more like 4-6 pounds, you might need to increase the slow cooking time to 5-7 hours.
Bone-in turkey breasts should be cooked for slightly longer as well, to ensure the meat is completely cooked to 165 degrees throughout. I would increase the cooking time for a 3-pound bird to 5-7 hours. Also, be sure to insert the probe thermometer deep into the turkey but don’t let it touch the bone. This can throw off an accurate temp read.
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More Slow Cooker Recipes
Crock Pot Turkey Breast
Ingredients
- 3 pound boneless turkey breast – I usually use a Butterball boneless turkey breast because it cooks up incredibly tender and slices beautifully. (A bone-in turkey breast works just as well!)
- 1 cup water or broth – Broth adds a little extra savory flavor, but water works perfectly too.
- 1½ teaspoons salt – Skip the salt if your turkey breast has already been brined.
- 1½ teaspoons poultry seasoning – Most poultry seasoning blends include sage, thyme, rosemary, marjoram, black pepper, and nutmeg. It's an easy way to add classic Thanksgiving flavor without measuring several spices.
Instructions
- If desired, brine the turkey breast in advance. Use a smaller portion of this turkey brine recipe and let it rest in the liquid for 4-12 hours.
- Set out a large 6-quart slow cooker and pour the water (or broth) into the bottom. The liquid helps create a moist cooking environment, keeping the turkey juicy as it cooks.
- Remove the turkey breast from the packaging and discard the gravy packet if one is included. Leave the mesh netting in place to help the turkey keep its shape while it cooks. (This makes it much easier to slice later.) Pat the turkey completely dry with paper towels.
- In a small bowl, stir together the salt and poultry seasoning. (If you’ve already brined the turkey, leave out the salt.) Then rub the seasoning mixture all over the turkey, making sure to coat every side.
- Place the turkey breast into the crock pot and insert a probe meat thermometer into the thickest part of the breast. Try to position the tip as close to the center as possible for the most accurate reading.
- Cover the crock and cook on LOW for 4-6 hours. Set a timer to check the temperature at the 4-hour mark. It’s finished when the thickest part reaches 165°F.
- Once the turkey reaches temperature, transfer it to a cutting board and let it rest for at least 10 minutes. This gives the juices time to redistribute so every slice is juicy. After resting, snip off the mesh netting with kitchen shears and discard it before slicing.
- Optional: If you’d like a little color on the outside, place the cooked turkey breast on a baking sheet and broil it for 2-5 minutes. Just watch it closely since it can brown very quickly!
